Ingredients

For the dough

• 21⁄2 cups (315 g) all-purpose or bread flour

• 1 tsp salt

• 1 tsp sugar

• 1 tsp instant yeast

• 1 cup (240 ml) warm water

• 1 tbsp olive oil

For the topping

• 1⁄2 cup pizza sauce or tomato passata

• 11⁄2–2 cups shredded mozzarella

• 80–120 g pepperoni slices

• 1 tbsp grated Parmesan (optional)

• 1⁄2 tsp dried oregano

• A pinch of chili flakes (optional)

• Olive oil, for drizzling

Instructions

1. Make the dough: Mix the flour, salt, sugar, and yeast. Add the warm water and olive oil, then mix until a dough forms.

2. Knead: Knead for about 5–8 minutes, until smooth and elastic.

3. Let it rise: Place the dough in an oiled bowl, cover, and leave somewhere warm for 1–11⁄2 hours, or until roughly doubled in size.

4. Heat the oven: Put a pizza stone or heavy baking tray in the oven and preheat to 250°C (480°F) or as hot as your oven safely goes. Let it heat for at least 30 minutes.

5. Shape: Stretch or roll the dough into a roughly 30 cm (12-inch) circle. Leave the edges slightly thicker for a nice crust.

6. Top: Spread on the pizza sauce, leaving about 1–2 cm around the edge. Add mozzarella, then arrange the pepperoni on top. Sprinkle with oregano and Parmesan.

7. Bake: Carefully transfer the pizza to the hot stone/tray and bake for 8–12 minutes, until the crust is golden and the cheese is bubbling. For extra crispy pepperoni, use the grill/broiler for the final 1–2 minutes, watching closely.

8. Finish: Drizzle with a little olive oil, add chili flakes if desired, slice, and serve hot. 🍕